search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
COOKING COMPANION


Get a slice of the action with Etherington’s maple bacon cake


MAPLE BACON CAKE


If you love salted caramel, you’ll love this cake. The slightly unusual addition of bacon adds explosions of salty goodness in every slice and intensifies the chocolatey taste.


FOR THE CAKE 6 rashers back bacon, just the eye – keep tails for topping 175g self raising flour 175g softened butter 175g golden caster sugar 3 medium eggs 75ml hot espresso coffee 1.5 tsp baking powder 55g cocoa powder


FOR THE MAPLE BUTTERCREAM 150g soft butter 325g icing sugar 130ml maple syrup


FOR THE CANDIED BACON 6 back bacon tails, left over from the cake 50g light brown sugar 50ml maple syrup


1 Start by cooking the bacon eyes in a pre-heated oven at 180C/gas 4 for 25 mins or, until the edge of the rashers start to brown. Then leave to cool on kitchen roll, to soak up the excess fat.


2 Put the flour, butter, sugar and eggs in a food processor and beat until combined. Put the cocoa in a separate mixing bowl, and add the coffee little at a time to make a stiff paste, then add to the mixture.


3 Using scissors, cut up the bacon into 1cm pieces, then mix gently into the cake mixture. Pour into 4 7" cake tins and cook at 180C/gas 4 for 20-25 mins - or until shrinking away from the sides of the tin and springy to the touch.


4 In the meantime, make the buttercream. Sift the icing sugar into a food processor and then add the butter and mix until combined. Add the maple syrup until you have a smooth buttercream - set aside until ready to assemble the cake.


5 Make the candied bacon. In a large bowl, combine the sugar and maple syrup, line a baking tray with kitchen foil and place the bacon tails onto it, before generously pouring the maple mix over the top. Bake in a hot oven at 200C/gas 6 for 25 mins until crispy.


6 Place 1 sponge, flat side up, on a plate or cake stand. With a pallet knife, spread the top with a third of the buttercream. Place the second sponge on top and spread with frosting. Add the third sponge and spread the remaining buttercream evenly on the top and sides of the cake. Add the candied bacon, drizzle with maple syrup and serve.


CRACKING CRAB SINCE 1972 T: 01548 521182 E: office@favis-os.com www.favis-os.com FOODLOVERMAGAZINE.COM | 59


Triple


Gold award winners 2017


IN SEASON AND AT ITS BEST NOW...


...the freshest, finest crab from the South Devon coast.


Crab and lobster from pot to plate in less than eight hours.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68